Maroilles

Maroilles, also known as Marolles, is a cheese made from cow's milk, believed to have originated in AD 962 by a monk in the northern part of France. It is named after the village of Maroilles, where it continues to be produced.

This cheese, which received AOC approval in 1976 and AOP status in 1996, has a distinctive rectangular shape and features a golden, soft, and moist interior with a lingering sweet taste.

The maturation process of Maroilles PDO cheese takes a minimum of five weeks within designated areas, although it is more common for it to age for two to four months. Throughout this period, the cheese undergoes regular turning and brushing, causing its rind to change from yellow to orange and eventually to red. The repeated rotations and washings contribute to the elimination of the natural white mould, promoting the growth of bacteria (red ferments) that give rise to the unique red rind.